- 1 pound breakfast sausage (bulk sausage, not links)
- 2 large tomatoes, diced (or one 15 ounce can diced tomatoes)
- 2 large zucchini
- 4 ounces Monterrey Jack cheese, shredded
1. Preheat oven to 375°.
2. Crumble the sausage into a large skillet over medium-high heat, and cook until browned. Drain excess fat if necessary. Add the tomatoes, and simmer about 5 minutes, or until most of the juice has evaporated. Remove from heat.
3. Cut the zucchini in half lengthwise, and scoop out the center to make a hollow space for filling. Fill with the sausage mixture, and place the boats in a casserole dish.
4. Bake for 20 minutes, or until the squash pierces easily with a fork.
5. Remove from oven, top with grated cheese, and return to oven to bake 10 more minutes until the cheese is melted.
About this recipe
Locals like you: Tiffany Selvey
Those who have had the opportunity to enjoy the new Mill Street Market in downtown Springdale have Tiffany Selvey to thank for it.
As a Springdale native, Washington County master gardener, home gardener, and local foods advocate, bringing a new farmers market to Springdale seemed like a natural step for Tiffany, who is a freelance writer.
Tiffany’s grandparents met on Emma Avenue in downtown Springdale, and she said she has always hoped to see it return to a vibrant area.
“I love the people here,” she said. “We have a wonderful southem-hospitality-meets-Midwest practicality that creates at atmosphere of hard work and community. I can’t imagine fitting anywhere else so well.”
Tiffany said she is pleased by and grateful for the support she has received from the community regarding founding the Mill Street Market.
“Folks are excited to have a regular place to connect with friends and neighbors, and we have a beautiful location that really lends itself to spending a relaxing morning with friends,” she said.
Tiffany and her husband, James, have one son, Lane.